Citrus Pressure Cooker Cake

Quick Note: You can also make this just as easily in the oven!

Cake… seems like a bit of a project right?

Not with a pressure cooker! I have begun to love my pressure cooker. It’s an Indian style one, so it has a weight on top which builds the pressure.

last weekend was a bit crazy but extremely active for me, baking, planting and cleaning, stuff I’d been putting of for ages. Point being this week was full of farewells, birthdays, morning teas, afternoon teas and therefore gifts.

So i baked….6 things – Masala Oat Slice (already posted), a different take on the cookies already posted, brownies, this time with cherries, cous cous coated ricotta balls,  gluten free chocolate/lemon cake. I had a box full of chai blondies in the freezer left over from the week before so i just thawed those for extra.

By the way – freezing is a great way to store a lot of baking.

Back to the cake; would have loved to make my usual vanilla cake recipe from scratch, but given my crazy time constraints and amounts of baking…i resorted to a 75c coles mix. Yes 75c! But what i did to make it citrus was a lot of lemon juice and citrus peel, off the shelf

It was my first time trying to make a pressure cooker cake, and my was i nervous, but it really did turn out well

My usual vanilla sponge goes something like this by the way:


  • 1 cup white sugar
  • 125g butter/equivalent margarine/oil
  • 2 eggs, beaten
  • 2 teaspoons vanilla essence
  • 1 1/2 cups plain flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk


  1. In a medium bowl, mix sugar and butter.
  2. Beat in the eggs
  3. Stir in the vanilla essence.
  4. Add flour and baking powder to the wet mixture and mix well.
  5. Stir in the milk until mixture is smooth.
  6. Pour or spoon into a prepared pan.
  7. Bake for 30-40 minutes, or pressure cook for 25-30 minutes

Back to the weekend.

Procedure for mix cake

  1. I followed the directions of the 75c vanilla cake mixture, but at the end i added 1.5 handfuls of citrus peel and about 2 tbsp of lemon juice
  2. In regards to the pressure cooker – line the bottom of a steel bowl, that pit in your pressure cooker, with a square of baking paper and grease the sides with oil spray or just oil, makes it a lot easier to get out. Pour the mixture in.
  3. Add a little a fair bit of water into the bottom, just to make sure you don’t ruin your cooker, it also helps keep the moisture in the cake
  4. Close the cooker, do not put the weight on and cook for about 25-30 minutes and turn off. Once the pressure has dissipated (takes at least 10 minutes, if not a bit longer, open the cooker and carefully take out the pan and flip onto a plate


Use a lemon icing mix and follow the instructions if your in a rush or:

  • 1 cup icing sugar
  • 1 tbsp butter /margarine
  • 1 tbsp lemon juice
  • lemon rind
  • 1.5 tbsp boiling water
  1. Add icing sugar and lemon rind to a bowl
  2. Add softened butter or margarine
  3. add lemon juice
  4. Add 1 tbsp boiling water and mix
  5. Add the rest of the water and check consistency
  6. Add lemon juice/water/melted butter or margarine if you want a thiner icing
  7. Spread evenly across cake!
  8. Your ready to go


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